Comparative Pharmacognostical Evaluation of Three Market Samples of Kharjura (Phoenix Dactylifera Linn.)

Sujata P Dhoke, Harisha C R, Prashant Shinde, Murali Krishna C, Babu G

Abstract


Kharjura(Phoenix dactylifera Linn.) fruits (Kharjura) are widely used by the traditional medical practitioners for the treatment of various diseases in their daily practices. According to Ayurvedic principles, the kharjura fruit Phoenix dactylifera Linn.is sweet (Madhura Rasa) in taste and increase moistness of tissues and balance Pitta and Vata Dosha (humours of body).Its fruits are used in various diseases like Kshaya (Malnutrition), Daha (Burning Sensation), Raktapitta (blood disorders), Murchha (Syncope), Trishna (Thirst), Shrama(exhaustion), Jwara (fever), Swasa (respiratory disorders), Kasa (cough), Madatyaya (Alcoholism) etc. Present study highlights pharmacognostical difference between varieties of two fresh fruits of Kharjura and one variety of Dry Kharjura. The results revealed that the fresh Kharjura variety contains presence of groups of stone cell, lignified stone cells layer, mesocarp cells, cells of parenchyma with starch grains, and dry Kharjura variety contain saccharine contents while silica deposition, starch grains, vascular bundle after stain with xylem.


Keywords


Dry Kharjura, Red Kharjura, Starch grains, Yellow Kharjura.

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ISSN No: 0976-5921